Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. The cuisine of Haiti originates from several culinary styles from the various historical ethnic groups that populated the western portion of the island of Hispaniola, namely the French, African, and the Taino Amerindians. Though similar to other cooking styles in the region, it carries a uniqueness native only to the country and an appeal to many visitors to the island. Haitians use vegetables and meats extensively and peppers and similar herbs are often used for strengthening flavor. Dishes tend to be seasoned liberally and consequently Haitian cuisine tends to be moderately spicy, not mild and not too hot. In the country, however, many businesses of foreign origin have been established introducing several foreign cuisines into the mainstream culture. Years of adaptation have led to these cuisines (eg: Levantine from Arab migration to Haiti) merging with Haitian cuisine.

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